Garlic Braised Lamb Shanks

SERVES: 8

COOK TIME: 3 Hr 30 Min

Let's look at an old favorite that has a lot of new about it...lamb shanks. Nobody knows if the recipe was originally Armenian, Italian or Greek. These taste so good, you'll see why everybody wants the credit.

What You'll Need

12 lamb shanks
1/2 cup all-purpose flour
1 1/2 teaspoon dried thyme
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon dried rosemary
1/3 cup vegetable oil
4 to 6 garlic cloves, minced or teaspoon granulated garlic
3 cups chicken or beef broth or stock (or water, if desired)
1 cup finely chopped onions (optional)

What to Do

Preheat oven to 350 degrees F. In a shallow bowl, combine flour, thyme, paprika, salt, and rosemary. Dredge lamb shanks in seasoned flour.
In a large skillet, heat oil; brown shanks. Place lamb shanks in a baking pan (or pans) in a single layer; sprinkle the remaining flour mixture and garlic on the shanks, add broth and onions, and braise for 1 1/2 hours.
Remove from oven and cool; skim off the fat that has risen to the top. Cook for 2 hours more or until tender; serve.

Notes

If you'd like leaner shanks, after cooking, cool the shanks slightly, refrigerate them, and the next day, remove the solidified fat. Reheat the shanks for an hour, and then serve.